Process for reducing the microbial count in a chocolate mass
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United States of America Patent
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May 7, 2013
Grant Date -
Mar 18, 2010
app pub date -
Dec 10, 2007
filing date -
Dec 13, 2006
priority date (Note) -
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Abstract
The invention relates to a process for reducing the microbial count in a chocolate mass. A chocolate mass and water are placed in a sterilizable container. The chocolate mass and the water are heated and stirred to a target temperature of more than 100° C. An overpressure in the container is built at least during part of the heating period. The container is degassed and cooled. Upon reaching the target temperature, but prior to step d), the pressure is partially lowered abruptly so that an overpressure remains in the container and subsequently the pressure is raised back to the original overpressure.
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